I really love the concept of ca ri (curry) or beef stew (bo kho). Slowed cook meat with tender vegetables makes a hearty meal. There's another dish that could fit in the stewed meat category that we don't hear very often in asian cuisine. So i dedicate this post to RAGU! I did a little research online and found some facts. Ragu originated in Bologna, Italy. It's meat that is slowly cooked in a tomato base until tender. Some recipes includes different vegetables such as onion, carrot, and celery and usually serve over pasta. If you are the thinking about the Ragu pasta sauce, then that's exactly it! It's such a popular sauce that a lot of chef from different country did a take on it inspired by their culture. There's a vietnamese version that my mom always make. And what makes it vietnamese? You guessed it...it's the fish sauce! It's thick like curry and you can use similar vegetables like potatoes, carrots, and onions. You can add celery, mushroom, and if you making it around this time of year you can add pumpkin. I've seen a version with crab legs. So give this recipe a try, goes great with white rice or a baugette.Ingredients:
1 lb chicken legs cut in half
1 lb chicken thighs cut in half
salt
garlic powder
black pepper
sugar
mushroom seasoning
fish sauce to your liking
minced garlic
salt
garlic powder
black pepper
sugar
mushroom seasoning
fish sauce to your liking
minced garlic
2 can of coconut juice/soda
1/2 small can of tomato paste
3 Idaho potatoes (cut into cubes)
4 medium carrots (cut into 1in. section)
1 medium onion (sliced)
cooking oil
1. Marinade the chicken with salt, sugar, fish sauce, minced garlic, mushroom seasoning, and garlic powder.
2. Marinade the potatoes and carrots with salt and black pepper.
3. Heat up cooking oil to a pan and sear the potatoes and carrots, don't completely cook the vegetables.
4. Set the potatoes and carrots aside for later.
5. Repeat step #3 with the chicken, again you don't have to completely cook the chicken.
6. Transfer chicken to a large pot and coat the chicken with the tomato paste. Add 2 cans of coconut juice/soda, I like using the soda because the carbonation helps tenderize the chicken.
7. Let the chicken simmer in the liquid for 15 minutes and then add the carrots. Add the potatoes after 5 minutes. Let everything simmer for about 15 minutes and then add the onions at the very end. Serve over rice or with baguettes, enjoy!
4 medium carrots (cut into 1in. section)
1 medium onion (sliced)
cooking oil
1. Marinade the chicken with salt, sugar, fish sauce, minced garlic, mushroom seasoning, and garlic powder.
2. Marinade the potatoes and carrots with salt and black pepper.
3. Heat up cooking oil to a pan and sear the potatoes and carrots, don't completely cook the vegetables.
4. Set the potatoes and carrots aside for later.5. Repeat step #3 with the chicken, again you don't have to completely cook the chicken.
6. Transfer chicken to a large pot and coat the chicken with the tomato paste. Add 2 cans of coconut juice/soda, I like using the soda because the carbonation helps tenderize the chicken.
7. Let the chicken simmer in the liquid for 15 minutes and then add the carrots. Add the potatoes after 5 minutes. Let everything simmer for about 15 minutes and then add the onions at the very end. Serve over rice or with baguettes, enjoy!
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